Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes. Bring to a boil, lower heat, simmer for 1 hour. Mix flour and vinegar with tomato paste. Stir into soup; cook for 15 minutes longer.
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